Jacob Holmström is back with new restaurant by the beach Jacob Holmström, renowned as one of Sweden’s most esteemed chefs, has recently launched his... By Tove Oskarsson Henckel
What is the food culture like in Tartu, the European Capital of Culture? Falstaff's cheat sheet on where to stay and eat in Tartu, European Capital of Culture 2024. By Aivar Hanson
Lunch break in Gothenburg Falstaff presents the five best places for lunch, offering everything from street food and à la... By Tove Oskarsson Henckel
Gourmet in Porto: The 10 best restaurants, bars and cafés Falstaff presents a culinary journey of discovery through Porto. From traditional to modern... By Larissa Graf, Falstaff Editorial Team
"The World's 50 Best Restaurants" honors "Kato" in Los Angeles with "One To Watch Award 2024" The award recognizes the up-and-coming Michelin-starred restaurant from chef Jon Yao and sommelier... By Redaktion
Helsinki's culinary kings and queen Falstaff's profile of the three people and their restaurants who have had the greatest impact on... By Aivar Hanson
Bornholm: the gastronomic island Bornholm is renowned for its smokehouses, where herring, salmon, shrimp, and mackerel are... By Tove Oskarsson Henckel
The taste of paradise: The best recipes with mango It is the abundance of the tropics that has become fruit: the mango. It already tastes so delicious... By Falstaff Editorial Team
And the Oscar goes to Wolfgang Puck: Culinary notes on the Ikarus chef of the month in "Hangar-7" In May, the chef of "Spago" in Beverly Hills is making a guest appearance at the "Ikarus"... By Ilse Fischer
Summer 2024: these are the ice cream trends in Europe The "Sigep Observatory" provides an insight into the latest data and trends in the European gelato... By Redaktion
Made with love: how to bake your own cake for Mother's Day If bakers adhere to these golden rules of baking, will not only rise the cake but also mom's heart... By Tamara Kalny
Delicate mastermind: Can you still eat squid? Octopuses are considered to be the brainiacs among sea creatures - which is precisely what makes... By Sebastian Späth